Description
These Summer Blueberry Ice Cream Sandwiches are the ultimate warm-weather dessert. Packed with fresh blueberries and creamy ice cream between soft cookie layers, this easy homemade treat is bursting with fruity flavor and summertime vibes. Great for picnics, BBQs, or any summer gathering!
Ingredients
For the blueberry ice cream:
2 cups fresh blueberries
1/2 cup sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
For the cookies:
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Instructions
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries burst and mixture thickens. Cool completely.
In a bowl, mix heavy cream, milk, vanilla, and the cooled blueberry compote. Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.
Preheat oven to 350°F (175°C).
Cream butter and sugars until light and fluffy. Add eggs and vanilla. Mix well.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
Scoop dough onto a baking sheet and bake for 10-12 minutes. Cool completely.
To assemble, place a scoop of blueberry ice cream between two cookies. Press gently. Freeze sandwiches for at least 1 hour before serving.
Notes
You can substitute frozen blueberries if fresh are not available.
Try adding white chocolate chips to the cookies for extra sweetness.
Store assembled sandwiches in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 27 g
- Sodium: 140 mg